One-Pan Lemon Garlic Chicken and Potatoes

Ingredients

• 1 1/2 pounds bone-in, skin-on chicken thighs
• 1 1/2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 lemon, zested and juiced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 2 tablespoons chopped parsley
• 1 tablespoon fresh lemon juice or apple cider vinegar (for balancing flavor at the end)
• 1 to 2 tablespoons chopped fresh herbs such as parsley, basil, or cilantro
• Optional garnish: red pepper flakes, extra grated cheese, or toasted nuts/seeds

Instructions

1. Heat the oven to 425 F and line a sheet pan or roasting pan with parchment.
2. Toss the potatoes with 2 tablespoons olive oil, half the garlic, lemon zest, salt, pepper, oregano, and paprika.
3. Rub the chicken thighs with the remaining olive oil, garlic, and lemon juice.
4. Spread the potatoes on the pan, nestle the chicken on top, and roast for 35 to 40 minutes until the chicken is cooked through and the potatoes are tender.
5. Broil for 2 to 3 minutes if you want crispier skin, then finish with chopped parsley before serving.
6. Taste and adjust seasoning with a pinch of salt, black pepper, and a squeeze of lemon if needed so the final dish tastes balanced.
7. Rest the dish for 2 to 3 minutes before serving so the juices redistribute and the sauce settles into the ingredients.
8. Serve with a simple side such as steamed vegetables, a crisp salad, or warm bread to round out the meal.

Helpful Tips

• Cut the potatoes into even pieces so they roast at the same speed.
• Pat the chicken dry before seasoning for better browning.
• Add green beans to the pan during the last 12 minutes if you want a built-in side dish.
• Meal prep tip: portion leftovers into airtight containers while still slightly warm so weeknight reheating is faster.
• Storage tip: refrigerate leftovers for up to 3 days and reheat gently with a splash of water or broth to keep texture from drying out.